Cover dry beans, if using, with water and soak overnight. Drain then refill the water, and cook with the bay leaves and 2 garlic cloves until soft, about 1 hour. Strain the beans, reserving 1 cup of liquid to add to the soup.

In a food processor, mince the remaining garlic, celery, carrot, onion and leek until very fine, but not to a puree. Sauté the vegetables with a big pinch of salt and pepper in ¼ cup of olive oil over medium heat until fragrant and slightly browned, about 10 minutes. Add the beans, their cooking liquid, cabbage, kale, kielbasa and the 6 cups of water. Simmer for about 1 hour. Taste and adjust the seasoning with salt and pepper.

Tear the bread into chunks and place several pieces into each bowl. Finish each bowl with more black pepper and a drizzle of olive oil.